Go Back

Fluffy Blueberry Cream Cheese Bread

Soft, tender bread with juicy blueberries and a rich cream cheese swirl, perfect for breakfast or dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 290

Ingredients
  

Bread Batter
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.75 cup milk
  • 1.5 cups blueberries fresh or frozen
Cream Cheese Filling
  • 8 oz cream cheese softened
  • 0.25 cup granulated sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Loaf pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
  4. Alternately add dry ingredients and milk to the butter mixture until just combined.
  5. In a small bowl, beat cream cheese, sugar, and vanilla until smooth.
  6. Pour half of the batter into the loaf pan, add half of the cream cheese filling and swirl gently. Add remaining batter and cream cheese, swirling lightly. Fold in blueberries.
  7. Bake 55–65 minutes until a toothpick comes out clean. Tent with foil if browning too quickly.
  8. Cool in pan 10 minutes, then transfer to wire rack to cool completely. Dust with powdered sugar and serve.

Notes

Use room temperature ingredients for best results. Frozen blueberries can be used without thawing, tossed lightly in flour to prevent sinking.